Loaded Hummus Pitas

Name: Loaded Hummus Pitas
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 4 7 inch pita breads (cut into 4 pita triangles {a total of 16 triangles}); 3/4 cup hummus; 1/2 cup feta cheese (crumbled); 1 pint cherry tomatoes (diced); 1/2 large cucumber (peeled, seeds removed and diced); 10 kalamata olives (diced); 1/2 cup pepperoncini peppers (diced); 1 teaspoon extra virgin olive oil; 1/2 teaspoon dried oregano; Fresh parsley and dill (garnish)

Loaded Hummus Pitas are the perfect bite sized appetizer for your summer back yard BBQ or party. Pita bread is topped with roasted red pepper hummus and a Greek salad mixture of tomatoes, feta cheese, kalamata olives, cucumber, pepperoncini.

Prep15 min
Total15 min
Makes8 servings
Calories91

Ingredients

8 servings

4 7 inch pita breads (cut into 4 pita triangles {a total of 16 triangles})
3/4 cup hummus
1/2 cup feta cheese (crumbled)
1 pint cherry tomatoes (diced)
1/2 large cucumber (peeled, seeds removed and diced)
10 kalamata olives (diced)
1/2 cup pepperoncini peppers (diced)
1 teaspoon extra virgin olive oil
1/2 teaspoon dried oregano
Fresh parsley and dill (garnish)

Method

1
Cut the pita bread into 16 triangles and arrange on a large platter or baking sheet.
2
Spread a thin layer of the roasted red pepper hummus on one side of each pita triangle.
3
In a medium mixing bowl mix together the feta cheese, tomatoes, cucumber, olives, pepperoncini, extra virgin olive oil and oregano.
4
Top each pita triangle with the Greek salad mixture and finish with a sprinkle of fresh parsley and dill. Serve immediately or refrigerate in an airtight container.

Notes

Best Assembled Fresh: These are best served immediately after assembling. If prepping ahead, store the hummus and Greek salad mixture separately and assemble just before serving. Prevent Sogginess: Pat the diced cucumber and tomatoes dry with a paper towel before mixing to cut down on excess moisture. Garnish: A sprinkle of fresh parsley and dill right before serving adds a fresh finish. Easy Swaps: Green or black olives can replace kalamata, and banana peppers work in place of pepperoncini.

Per serving

Carbs7 g
Protein4 g
Fat6 g
Fiber2 g

Also filed under

Vegetarian Mediterranean Appetizers

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